HOUSTON, Texas (KTRK) -- Fire up the pizza oven and get ready to toss some dough! Learn how to make a delicious margherita pizza from Bowl & Barrel chef Luis Santana. Bowl & Barrel provided the ...

A Naples original, this robust tomato sauce features salty anchovies and kalamata olives, tangy capers, plenty of punchy garlic, and red pepper flakes for a hint of heat. Make it a traditional ...

Here's my easy real-life recipe to make pizza look as great as it does in Yo-Kai Watch 3. This is the first of many Yo-Kai ...

Chef Laura Bonicelli, from Bonicelli Cooking Club, shared this recipe for Cauliflower Crust Margherita Pizza with WCCO Mid-Morning viewers. Preheat the oven to 425º F. Line a baking sheet with ...

It didn’t hit me until I was loading firebrick into the back of my clean car one Sunday afternoon that maybe my little “project” was turning into more of an obsession. All I wanted was a really good ...

MOD Pizza is a dependable option for those who want a simple Margherita that delivers consistency and crunch. According to ...

Preheat oven to 500 degrees. Add tomatoes to a medium bowl and season with a generous pinch of salt and 2 tablespoons of olive oil. Mix well. Place the burrata in a small bowl and set aside. Divide ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

1. Marinate shrimp, tomatoes and onion in Italian dressing 30 minutes, time permitting. Skewer shrimp and tomatoes separately and put onion slices directly on grill, discard marinade. 2. Coat grill ...

1. In a 10-inch skillet, heat 1 tablespoon oil over medium-high. Saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the ...

Had Marie Antoinette been American, she would have said, “Let them eat pizza.” So much better than brioche. When you think about it, pizza’s so much better than most things. Slice after slice, time ...